Potato ragout with red wine and wild mushrooms

Yield: 6 servings

Measure Ingredient
3 tablespoons Olive oil
1 small Onion, halved sliced lengthwise
12 Garlic clove(s), peeled
4 larges Boiling potatoes, peeled cut in 1/2" cubes
½ cup Red wine
2 cups Chicken stock
½ teaspoon Dried thyme
2 Bay leaves
½ pounds Wild mushrooms such as chanterelles, cremini or shiitake
Salt and pepper to taste
2 tablespoons Parsley, coarsely chopped

In a 12-inch skillet, heat 1 tbs of the olive oil over medium heat.

Add the onion and garlic cloves and saut about 5 minutes or until the onions are slightly browned.

Add th potatoes and the wine. Raise the heat to high and cook until the wine is reduced by half, about 5 minutes.

Add the stock, thyme, and bay leaves. Bring to a boil, then lower the heat to a simmer and cook for 25 minutes, stirring occasionally.

While the ragout is simmering, trim the tough parts of the mushroom stems and clean the mushrooms with a damp cloth. Cut them into large pieces.

In a 10-inch skillet, heat the remaining 2 tbs of olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes, until they have softened and their juice has evaporated.

Add the mushrooms to the potato ragout and simmer together for about 20 minutes.

Season the ragout with salt and pepper. Just before serving, remove the bay leaf and stir in the parsley.

Note: The ragout reheats well, but you might need to add a little stock or water.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 31 Submitted By DIANE LAZARUS On 06-28-95

Similar recipes